Stuffed Bell Peppers

This is one of my easiest recipes and one of my favorite meals! I also happen to think that this is a meal that even tastes better the second day…and I love having good leftovers! 

The hubby loves them, the kids love them, and that makes for one happy momma.  I mean, who doesn’t love the combination of ground beef, rice, and tomatoes all stuffed in a fresh tasting veggie that I happened to pick from my garden??  They are also really good when topped with marinara sauce.

I’ve made these several different ways and now days I tend to make them without rice and I substitute riced broccoli or broccoli slaw. Sometimes I also toss in some fresh chopped spinach.

Hope you enjoy!

Stuffed Bell Peppers


  • 4-6 bell peppers
  • 2 Tbsp olive oil
  • 1/3 cup diced onion
  • 2 cloves minced garlic -or 1 tsp garlic powder
  • 1 lb ground beef
  • 1 tsp sea salt -or to taste
  • 1 cup riced broccoli or broccoli slaw
  • 2 cups tomato sauce (I highly recommend San Marzano canned tomatoes or sauce)
  • fresh basil to garnish -optional


  • Preheat oven to 350 degrees.
  • Cut off the tops of each bell pepper and remove the seeds/membranes from each pepper.
  • Cook the peppers in a large pot of boiling water for about 5 minutes (to soften).
  • Begin to saute the onion and olive oil in a large skillet on medium heat for about 3-5 minutes, then add the garlic.
  • Add the ground beef and salt and cook until meat is browned.
  • Once meat is cooked, add the riced broccoli or broccoli slaw and cook an additional 3-5 minutes.
  • In a large mixing bowl, mix the meat/brocccoli mixture with the tomatoes/sauce until combined. (Crush any large tomatoes. Taste and add more salt/garlic if needed.)
  • Stuff each pepper with the meat mixture and place in a deep baking dish.
  • Cook for 30 minutes.
  • Garnish with fresh basil or marinara sauce.

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